- Jun 23, 2020
- 4
- 0
I'm based in Ireland and have done almost all my smoking with either wild Atlantic salmon or farmed Atlantic salmon. I recently got some wild Alaskan coho salmon (frozen) to smoke but I am having difficulty as its a very different salmon to the Atlantic. I find the flesh much softer and chewier. We only dry salt the Atlantic salmon for 3 hours and then rinse for 5/10 minutes before drying. We smoke using beechwood chips. The Alaskan way of smoking seems much heavier than in Europe. Any people that are used to cold smoking coho salmon have any tips on how to firm up the flesh and avoid that mushy soft texture. I tried increasing my salting time to 12 hours - it had a little improvement but a long way to go. Any help would be appreciated.